Thursday, January 28, 2010

Heat the broiler with rack 4 inches from heat source. Stuff dates with almonds. Cut bacon into thirds crosswise. Wrap each date with a bacon strip. Place seam side down on a slotted broiler pan. Broil until crispy on one side, 3 to 5 minutes. Turn; cook until bacon is crispy throughout, 3 to 5 minutes more. Transfer to paper towels to drain.

Tuesday, January 26, 2010

Serve with favorite crackers. I love Table Water crackers, because the taste doesn’t compete with the dip. We love artichoke hearts, but don't make this dip often. It is quite rich! But when we do, it goes fast.

1 can drained 13 oz artichoke hearts, quartered

1 c mayo

1 c parmesan cheese

Salsa, to taste

1 7 oz can chopped green chilies

Put hearts in round quiche style dish. Mix the rest of the ingredients and pour over the hearts. Bake for 20 minutes at 350°.

Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.

Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.

Wednesday, January 20, 2010

Mix all ingredients and spread on French loaf bread that has been cut lengthwise. Broil long enough to melt cheese. This is enough for two large loaves so Sheila cuts it in half when she is doing it just for family.

Saturday, January 16, 2010

This is a great muffin. Put them in the freezer and then microwave for breakfast in a pinch! Great with a vanilla latte!

2 c rolled oats

2 c flour

½ c brown sugar

⅓ c right stuff 6 grain cereal (Bob’s Red Mill)

2 T baking powder

1½ t cinnamon

1 t salt

1 c cooked bulgar wheat *

2 eggs

1½ c buttermilk

½ c oil

⅓ c honey

2 c blueberries

In a large mixing bowl stir together the oats, flour, sugar, right stuff cereal, baking powder, cinnamon and salt. In medium bowl combine eggs, milk, oil, honey and fruit; add egg mixture all at once to dry ingredients. Stir quickly just until dry ingredients are moistened. Spray muffin tins with non-stick spray and fill ⅔ full. Bake in a 400 degree oven for 15-18 minutes or well done.

* Bulgar wheat (whole wheat, boiled for an hour till soft. Do a large batch, and then freeze them in 1 c batches.)

Spray 9 x 13 (larger for bigger amounts) with pam. Layer bread cubes in bottom of dish. Place sliced hard-boiled eggs over them and drizzle with melted butter and cream. Season with salt. Mix sour cream, milk, spices and chilies. Layer on top of eggs. Sprinkle bacon on and layer on the cheese last.

When I was young, my Grandma Wenger used to make these for Christmas and Easter. They still keep showing up at different family functions, as they are both yummy and easy!

1½ c milk

½ c butter

4 T sugar

1 t salt

4½ c flour

2 pkg. dry yeast

¼ c warm water

Heat milk and butter till butter melts. Add sugar, salt and ½ of the flour. Mix well. Add yeast that has been dissolved in water. Add rest of flour and beat well. Let rise 15 minutes in bowl, covered with dish cloth in warm spot. Turn onto floured board or counter and pat to ½ inch thickness and cut with a biscuit cutter or a drinking glass. Put a pat of butter in the center and fold over (more than half way). Let rise 15 minutes. Bake 325° for 15 minutes. These are very light brown when done.

I spent a long time looking for a moist, delicious banana bread. When I found this one, I celebrated! It has become a family favorite. You can cut back on the sugar, if you like. Our dear friend Mary makes this and brings it on vacation each summer.

2 ripe medium bananas mashed

2 eggs

1¾ c unsifted all-purpose flour

1½ c sugar

1 c chopped English walnuts

½ c vegetable oil

½ c buttermilk

½ t salt

1 t baking soda

1 t vanilla

Preheat oven to 325°. Grease and flour 9 x 5 loaf pan. Combine all ingredients in large bowl and mix well. Transfer to prepared pan. Bake until top is golden brown and splits slightly, about 1 hour and 20 minutes. Serve warm.

This is a favorite pound cake of ours. I used to make it a lot at Christmas time and give it as a gift. Makes 1 large or 4 small loaves.

1 c butter

3 c sugar

6 eggs

3 c flour

¼ t baking soda

½ t salt

1 c sour cream

½ t rum extract

1 t orange extract

¼ t almond extract

½ t lemon extract

1 t vanilla

½ c apricot brandy

Grease and flour bottom of loaf pan (9 x 5) or 4 small loaf pans. Cream butter and sugar. Add eggs one at a time. Mix the dry ingredients and stir into the 1st mixture. Add the moist ingredients. Bake at 325° for 55-60 minutes for the small loaves or 1 hour and 10 minutes for the large loaf.

About Me

I love being my husband's wife, my kids' mom, and D's grammy! I love being a daughter, sister, aunt, friend and teacher. And I am loving the hobby of sewing. I spotted some gorgeous fabrics being quilted in modern quilts and it just sort of happened, as did this blog.
-Romans 15:13